Bourbon-Pecan Pie

This easy pecan pie tastes of dark caramel, toasted nuts and a little bit of bourbon. Cheryl Day designed the recipe to work with a range of less-refined sweeteners, from honey to cane syrup. The supereasy press-in crust means you don't even need a rolling pin.

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Yields:
1

Prep Time:
0
hours
20
mins

Cook Time:
1
hour
15
mins

Total Time:
5
hours
25
mins

Ingredients

Piecrust

2
c.
all-purpose flour

c.
light brown sugar

3/4
tsp.
Fine sea salt

1
stick unsalted butter

7
tbsp.
unsalted butter

Filling

1/2
c.
granulated sugar

1/4
c.
light brown sugar

1 1/2
tsp.
all-purpose flour

1/2
tsp.
Fine sea salt

4
large eggs

1 1/2
c.
cane, sorghum or dark corn syrup, or honey

2
tbsp.
bourbon

1 1/2
tbsp.
unsalted butter

1 1/2
tbsp.
pure vanilla extract

1 3/4
c.
unsalted pecan halves

Directions

Make the Piecrust: In a bowl, whisk the flour with the brown sugar and salt. Stir in the butter until the dough comes together into a ball. Transfer the dough to a deep 9-inch glass or ceramic pie plate. Using your fingers, press the dough over the bottom and up the side of the plate to the rim. Crimp the edge with your fingers or a fork. Refrigerate for at least 20 minutes or up to 3 days.

Make the Filling: Meanwhile, preheat the oven to 350 degrees F. In a bowl, whisk both sugars with the flour, salt and eggs until smooth, then mix in the syrup or honey. Add the bourbon, butter and vanilla and fold in the pecans.

Pour the filling into the chilled crust and transfer the pie to a foil-lined baking sheet. Cover loosely with foil and bake for 1 hour, until the filling is nearly set. Transfer the pie to a rack and let cool completely, about 4 hours, before serving.

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